Quiche Florentine

• 1 pre-made 9-inch pie crust, gluten-free if needed
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, drained and chopped
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• Salt, to taste
• Pepper, to taste
• 1 tablespoon fresh thyme leaves

Steps

1. 1 Preheat oven to 375°F.
2. 2 Line pie crust into a 9-inch pie dish and crimp edges.
3. 3 In a skillet, sauté spinach, artichoke hearts, and garlic until spinach is wilted.
4. 4 In a bowl, whisk together milk, cream, eggs, Parmesan, salt, pepper, and thyme.
5. 5 Spread spinach mixture over pie crust.
6. 6 Pour egg mixture over spinach.
7. 7 Bake for 35-40 minutes, or until set and golden.
8. 8 Top with green onions before serving.

Equipment

• 9-inch pie dish
• skillet
• whisk

Variations

• Add crumbled feta for extra tang.
• Swap spinach for kale for a heartier option.

Substitutions

• Use almond milk for a lighter option.
• Replace Parmesan with nutritional yeast for vegan quiche.

Pairings

• Fresh fruit compote
• A light Chardonnay

Nutrition

Tips

• Blind bake the crust for 10 minutes if you prefer a crispier base.
• Let the quiche rest for 10 minutes before slicing for clean cuts.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a side of roasted tomatoes.

FAQ